Roasted Stuffed Acorn Squash
![Roasted Stuffed Acorn Squash](/-/media/project/dole/recipe-images/roasted-stuffed-acorn-squash.jpg?h=600&w=1200&hash=0126BB7B8A3CA473FEDED2E3105B43AE)
Ingredients
- 2 medium acorn squash, halved lengthwise and seeded
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 large DOLE® Carrots, chopped
- 2 medium shallots, thinly sliced
- 2 stalks DOLE® Celery, chopped
- 1 pound DOLE® Mushrooms, quartered
- 1 package (6 ounces) DOLE® Baby Spinach
- 3 garlic cloves, minced
- 3 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh thyme
- 1 DOLE® Chopped Sunflower Crunch Kit
- ¼ cup roasted salted pepitas
Directions
- Preheat oven to 400°F; line a rimmed baking pan with parchment paper. Place squash, cut side up, on prepared pan and brush with 1 tablespoon oil; sprinkle with ½ teaspoon salt and pepper. Turn squash, cut side down; roast 30 minutes or until squash is tender.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add carrots, shallots and celery; cook 5 minutes or until vegetables are almost tender, stirring occasionally. Add mushrooms; cook 5 minutes or until moisture is released, stirring occasionally. Add spinach and garlic; cook 2 minutes or until spinach is wilted, stirring occasionally. Add vinegar, thyme and remaining ½ teaspoon salt; cook 1 minute or until liquid evaporates, stirring occasionally. Makes about 4 cups.
- Turn squash cut side up; fill with vegetable mixture and roast 10 minutes or until heated through and top is lightly browned.
- Prepare Chopped Kit as label directs in a large bowl. Serve squash topped with Chopped Kit and pepitas.